Cranberry-Lime Tart

By kmad

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream.

Ingredients

• Lime curd
• 1/2 cup fresh lime juice
• 1/2 teaspoon cornstarch
• 3/4 cup sugar
• 6 large egg yolks
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 2 1/2 teaspoons grated lime peel
• Crust
• 1 1/4 cups all purpose flour
• 1/2 cup powdered sugar
• 1/3 cup whole almonds, toasted, cooled
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon vanilla extract
• Cranberry Topping
• 1/4 cup water
• 1 1/2 teaspoons cornstarch
• 2/3 cup sugar
• 3 tablespoons honey
• 1 1/2 teaspoons Chinese five-spice powder* (optional)
• 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
• White Chocolate Cream
• 5 ounces white chocolate, chopped
• 1/2 cup plus 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• White chocolate curls
• 8 thin lime twists

Details

Servings 14
Adapted from epicurious.com

Preparation

Step 1

For lime curd:
Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.

For crust:
Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

For cranberry topping:
Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).

For white chocolate cream:
Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.

Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.

*A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets